Crockpot Garlic Parmesan Chicken Pasta
A comforting and creamy pasta dish made effortlessly in a crockpot, perfect for family dinners with rich flavors of garlic and parmesan.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Can substitute with turkey cutlets.
- 8 ounces pasta Penne, rotini, or whole wheat are great options.
- 4 cloves minced garlic Fresh garlic preferred.
- 2 cups vegetable broth Chicken broth can be used for more flavor.
- 1 cup heavy cream Coconut cream can be used for a dairy-free option.
- 1 cup grated parmesan cheese Nutritional yeast can be used for a dairy-free alternative.
- 2 cups fresh spinach Frozen spinach can also be used.
- Salt, pepper, and Italian seasoning To taste.
Instructions
Preparation
- Place the chicken breasts at the bottom of the crockpot.
- Sprinkle the minced garlic over the chicken.
- Slowly add vegetable broth, ensuring the chicken is just covered.
- Add salt, pepper, and Italian seasoning to taste, stirring gently.
- Cover and cook on low for 4 hours (or high for 2).
- About 30 minutes before the chicken is done, cook the pasta according to package instructions.
- Once the chicken is cooked, remove and shred it.
- Add heavy cream and parmesan cheese to the crockpot, stirring until combined.
- Stir in fresh spinach until wilted.
- Toss the cooked pasta into the creamy mixture, and stir well to coat.
- Serve and enjoy!
Notes
Leftovers can be stored in the fridge for up to 3 days. Reheat in the microwave or stovetop, adding a splash of broth if needed. For a make-ahead option, assemble the night before and let it rest in the fridge overnight before cooking.